Sometimes referred to as Indonesian Fried Rice, this Nasi Goreng is similar to the Spanish Paella. This version uses a beautifully fragrant almond paste and it also has a nice bit of a chilli kick to it! Wonderfully fragrant rice, cooked with vegetables, chicken, prawns and egg. If you have never tried Nasi Goreng before, you will be surprised at just how easy it is to make.
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What is Nasi Goreng?
Nasi Goreng, is an Indonesian rice dish whose name literally meaning "fried rice". It contains meat and vegetables (usually chicken, shrimp (prawns) and onions).
What makes Nasi Goreng different from fried rice is the sauce it is cooked in. The sauce is made from a paste of garlic, ginger, almonds, lemongrass and spices. This is a very fragrant dish with complex flavours, but it is absolutely delicious and far easier to make than it sounds.
It is quite a time intensive recipe to make, but not difficult. It is well worth the time and effort.
Why should you try it?
- A really interesting way to eat rice
- Easy to adapt with different ingredients
- An easy Indonesian dish to cook at home
- Impressive for guests
What you will need
- Nasi goreng paste - We have made our own for this recipe, but ready made pastes can be bought.
- Eggs and milk - Used to make the omelette. Try to use the freshest eggs possible and either organic or free range.
- Tamari sauce - Used to flavour the omelette. You can substitute this for Soy sauce or omit completely.
- Chicken - We used chicken breast, but thighs will work well too.
- Brown rice - White rice ca be used too.
- Onions and mushrooms - used as a base for the fried rise.
- Prawns (shrimp) - We used ready cooked king prawns for this.
- Green beans - To serve and add some greens.
Step by step
One: Put the peppercorns, nutmeg, almonds, turmeric, salt and chilli flakes in a pestle & mortar or food processor and combine - it doesn't need to be completely smooth. Once combined, put into a bowl and set aside.
Two: Combine the ginger, garlic, lemon grass and lime juice in a pestle and mortar until smooth. Mix in the fish sauce, oil and lime juice.
Three: Add the dry almond mix to the ginger/garlic and mix to form a paste. Set aside.
Four: Heat 1 tablespoon of olive oil in a pan and fry the chicken pieces until cooked through, about 5-7 minutes.
Five: Boil the rice until cooked. Drain and put to the side.
Six: Heat the rest of the olive oil in the pan and lightly fry the onions and mushrooms until golden brown.
Seven: Put the green beans on to boil.
Eight: Add the paste to the onions and mushrooms and cook for 2 minutes.
Nine: Add the rice and boiling water and continue to cook until the water has reduced.
Ten: Add the chicken, prawns and the green beans and cook for a further 2 minutes.
Eleven: Beat the eggs, milk and tamari sauce (optional).
Twelve: In a separate pan heat a little oil and make an omelette with the whisked egg mix.
Thirteen: Once the omelette is cooked, slice into 2x1 inch pieces.
Fourteen: Serve the Nasi Goreng, topped with pieces of the sliced omelette and chopped coriander (cilantro).
What vegetables can be added?
This is a great recipe to make when you have a few different vegetables in your fridge that need using up. Just chop them all up and add them in. Courgettes (zucchinis) would work well, as does aubergine (eggplant) and celery.
We also sometimes add some spinach or kale in at the end for a green veggie boost.
Can it be vegetarian?
Of course you can! Simply omit the chicken and prawns and replace with extra veggies. As said above, courgette (zucchini) and aubergine (eggplant) work really well because of their meaty texture. Instead of using small mushrooms, you could use large slices of Portobello mushrooms.
Another vegetarian option would be to use tofu - a pre-prepared, marinated tofu would make an easy addition.
What to serve it with?
This is really a whole meal in itself, so doesn't really need anything other than the omelette and beans. If you don't want an omelette, simply serve with a fried egg. Served this way, a runny yolk will make a nice addition to the rice.
If you do want something else with it, then some tenderstem broccoli or spring greens will compliment the dish nicely.
FAQs
Chicken and prawns (shrimp) are the traditional protein to include in Nasi Goreng, but of course you can use any meat you like. Turkey or beef would both be a good substitute for the chicken. And instead of the prawns (shrimp), how about using mussels or chunks of white fish, like cod?
No, not at all. Many people top their Nasi Goreng with a fried egg or a poached egg. If you don't like eggs, you could completely leave this part out.
When the Nasi Goreng has fully cooled, portion into air-tight containers and keep in the fridge. Stored this way, it will be good for up to 2 days. To reheat, either use the microwave, or reheat on the hob by stir-frying briefly, until heated through.
Yes you can - but not the omelette part. If you have made too much, simply cool fully and portion out into air-tight containers and freeze. It can be stored in the freezer for up to 3 months. Defrost fully before reheating by the above method. You will need to make a new omelette for the reheated version though, if you want it.
Extra tips
- To keep it vegetarian, replace the meat and fish with courgette (zucchini), aubergine (eggplant), Portobello mushrooms and/or tofu.
- Don't freeze the omelette, simply make a new one when preparing leftovers.
- Add some spinach at the same time as the chicken/prawns for a green veggie boost.
- If you don't have tamari sauce you can use a low salt soy sauce, or omit this ingredient completely.
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Recipe
Nasi Goreng
Ingredients
Paste:
- 1 teaspoon black peppercorns
- 0.5 teaspoon nutmeg
- 100 g almonds
- 1 teaspoon ground turmeric
- 1 teaspoon chilli flakes
- 2 garlic cloves
- 30 g fresh ginger - chopped
- 1 stalk lemon grass - bruised then finely chopped
- 2 teaspoon fish sauce
- 1 tablespoon olive oil
- 1 lime - (juice only)
- 1 teaspoon sea salt
Omelette:
- 2 eggs
- 1 tablespoon skimmed milk
- 1 tablespoon tamari sauce
Other Ingredients:
- 2 tablespoon olive oil
- 100 g brown rice
- 2 medium onions - chopped
- 10 mushrooms - sliced
- 200 g green beans
- 150 g chicken breast
- 200 g cooked and peeled prawns
- 200 ml boiling water
- coriander leaves - (to serve)
Instructions
- Put the peppercorns, nutmeg, almonds, turmeric, salt and chilli flakes in a pestle & mortar or food processor and combine – it doesn’t need to be completely smooth. Once combined, put into a bowl and set aside.
- Combine the ginger, garlic, lemon grass and lime juice in a pestle and mortar until smooth. Mix in the fish sauce, oil and lime juice.
- Add the dry almond mix to the ginger/garlic and mix to form a paste. Set aside.
- Heat 1 tablespoon of olive oil in a pan and fry the chicken pieces until cooked through, about 5-7 minutes.
- Boil the rice until cooked. Drain and put to the side.
- Heat the rest of the olive oil in the pan and lightly fry the onions and mushrooms until golden brown.
- Put the green beans on to boil.
- Add the paste to the onions and mushrooms and cook for 2 minutes.
- Add the rice and boiling water and continue to cook until the water has reduced.
- Add the chicken, prawns and half the green beans and cook for a further 2 minutes.
- Beat the eggs, milk and tamari sauce (optional).
- In a separate pan heat a little oil and make an omelette with the whisked egg mix.
- Once the omelette is cooked, slice into 2x1 inch pieces.
- Serve the Nasi Goreng, topped with the chopped omelette and finely chopped coriander (cilantro).
Notes
- To keep it vegetarian, replace the meat and fish with courgette (zucchini), aubergine (eggplant), Portobello mushrooms and/or tofu.
- Don't freeze the omelette, simply make a new one when preparing leftovers.
- Add some spinach at the same time as the chicken/prawns for a green veggie boost.
- If you don't have tamari sauce you can use a low salt soy sauce, or omit this ingredient completely.
Laura H
Never heard of this before but I like how bright it is! Looks tasty to me :)
Melanie Edjourian
The Nasi Goreng sounds good, I'm not sure if I have tried that ;-)
Helen Costello
This looks like a perfect Saturday evening recipe - I love rice dishes with a kick.
francesca
This sounds lovely
Candice Nikeia
This looks so yummy! and its s easy to make! I might have to try this in the morning!
xoxo, Candice